Chicken Potato Pie - Shepherd’s Pie |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it! Ingredients:
2 left over chicken breasts, that were seasoned, grilled, and diced |
2 cups left over mashed potatoes |
1/2 cup corn |
1/2 cup frozen peas |
1/2 cup cooked asparagus, cut into 1/4 inch pieces |
1/2 fresh red pepper, diced |
1 (11 ounce) can cream of chicken soup |
1 tablespoon curry powder |
2 tablespoons butter |
grated cheese |
paprika |
Directions:
1. Spray a pie pan with pam.
2. Layer chicken in bottom of pan.
3. Follow with all the veggies except the mashed potatoes.
4. Mix curry with soup and spread over vegies.
5. Spread potatoes over veggies to seal in all.
6. Add dabs of butter over potatoes sprinkle with paprika and cheese.
7. Bake 25 minutes 350 degrees.
8. Slice, serve, and enjoy!
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